Christmas Pudding
6 servings
30 minutes
Christmas pudding is a classic treat of European cuisine that comes from the traditions of English Christmas. It has a rich flavor that harmoniously combines the sweetness of dried fruits, the warmth of spices, and a light citrus tang. Brandy adds special depth to it, while long baking makes the texture dense and moist. This dessert is not just a delicacy but a symbol of celebration that gathers family around an aromatic dish. Traditionally, the pudding is prepared in advance to allow it to mature and develop its flavor. It is served with vanilla sauce or ignited before serving to create a magical atmosphere. In every spoonful—comfort, warmth, and the spirit of Christmas.
1
Put chopped dried fruits, lemon and orange juice, lemon and orange zest, and brandy in a bowl and leave for 4 days.
- Dried fruits: 800 g
- Lemon: 1 piece
- Oranges: 1 piece
- Brandy: 125 ml
2
Preheat the oven to 160 degrees.
3
Grease 4 small round pudding molds with butter and line with parchment.
- Butter: 225 g
4
Beat the softened butter with sugar until fluffy and gradually add the beaten eggs.
- Butter: 225 g
- Muscovado sugar: 225 g
- Chicken egg: 4 pieces
5
Add crushed nuts and soaked fruits with liquid.
- Almond: 50 g
- Dried fruits: 800 g
6
Add flour, spices, and breadcrumbs. Mix well.
- Wheat flour: 100 g
- Nutmeg: 1 teaspoon
- Ginger: 1 teaspoon
- Cinnamon: 1 teaspoon
- Crushed breadcrumbs: 100 g
7
Pour the mixture into molds. If you are using round molds, cover one half with the other, and if they are open, cover the top with parchment and foil.
8
Place the molds on a baking tray filled with 5 centimeters of water and cover with 1 sheet of thin foil.
9
Bake for 3-4 hours until the pudding sets. The longer you cook it, the darker it becomes.